ExcelPro™ Plus PA 40 and BA 40
Although meat proteins are very functional, there are times when meat products can benefit from the addition of other ingredients. With ExcelPro™ Plus PA 40 and ExcelPro™ Plus BA 40 we offer two compounds, where sodium alginate adds additional functionality to pork and beef protein in the shape of heat stability just as it works with the proteins to help retain moisture and modify texture.
The series consists of:
- ExcelPro™ Plus PA 40
- ExcelPro™ Plus BA 40
Excellent gelling properties make ExcelPro™ Plus PA 40 and ExcelPro™ Plus BA 40 ideal for meat extension in a whole range of processed meat applications. In addition to bringing improved cost-in-use, they add textural benefits to many meat systems.
ExcelPro™ Plus PA 40 and ExcelPro™ Plus BA 40 improve your overall yield as they let you add 10-15 % of gel on top of your recipe.
Meat-based functional proteins (pork for ExcelPro™ Plus PA 40 and beef for ExcelPro™ Plus BA 40) are combined with sodium alginate and a number of stabilizers that help improve the dispersibility of the powder and provide a more homogenic gel.
Both variants have the same excellent gelling properties and the same water-binding capacity. The heat stability of these compounds make ExcelPro™ Plus PA 40 and Plus BA 40 ideal for pre-cooked meat products.
These compounds are applied to the meat system as gels. Once the heat-stable gel is formed, it can be chopped, ground or cut into the sizes needed for the desired effect.
Functionality
- Heat stable
- Improves texture and elasticity
- Improves cost-in-use
- Improves mouthfeel
- Retains moisture
- Increases yield
- Improves sliceability
- Improves bite
Other benefits
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
- Meat-like appearance and sensory experience
Disclaimer: The products promoted in this webpage are not marketed nor for sale in North America. Please, refer to our general disclaimer and your local Essentia sales representatives for information about products and availability in your region.
Product details and sample ordering
Explore the product details and the typical applications they go into. Or fill in the order form, if you want to test one of these ingredients in your own facility.
| Product |
Origin |
Protein Nx6.25 |
Water binding |
Heat stable |
Powder |
| ExcelPro™ Plus PA 40 |   |
38-42 % | 1:12-15 | Yes | Creamy color, fine |
| ExcelPro™ Plus BA 40 |  |
38-40 % | 1:12-15 | Yes | Creamy color, fine |
Learn how it is used
Find inspiration among a variety of related applications
Meatballs, burgers and meat fillers
Cooked sausages and cold cuts
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Annette Steen
Meat, Savory, Nutrition, Dairy, Pet food
Austria, Belgium, Denmark, Finland, Germany, Norway, Sweden, Switzerland and The Netherlands
Capturing global trends and motivating insights
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Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.
Eager to test the functionality of this heat-stable blend in your meat application?
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Get in touch
Contact us to learn more about our meat-based proteins and how we can help clean up your label, add appealing features to your food or beverage product or improve the nutritional value of your brand. Let Essentia Protein Solutions help you reach your goals.